Linguine with garlic butter prawns

• linguine↗200g g
• fat garlic clove↗2-3

  finely chopped

• butter↗50g g
• raw shelled king prawns↗175g pack g

  de-veined and split in half lengthways

• lemon↗finely grated zest 1

  finely grated zest 1 then cut the lemon into wedges

• parsley↗small pack

  chopped

Step-by-step instructions

1. 1

   Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.

2. 2

   Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.